Seattle daily post-intelligencer. [volume] (Seattle, W.T. [Wash.]) 1881-1888, 1887-03-27

The increase Of diaries and cream
eries, and the positive statements Of
cattle feeders, that Just As good calves
and steers can be raised on skim milk
as by letting them 70 the COW, makes
the inquiry As 70 calf food important.
The season OF the year Is At hand when
the matter viii be determined whether
the calves should suck the cows or be
weaned AZ two or three days old. And
II weaned, and 20 be fed on skim milk
and other food for veal OF to be raised
for steers, what can be successfully and
probably added 20 the milk to make
Il produce flesh and fat rapidly. Pro
lessor Stewart, who speaks from sci
ence and practice, gives the following
directions:
Well, the first thing to do is 70 re-
store the cream, or as near its equiya-
lent as possible. This. perhaps. Is
nearest done BY adding the oil Of fax
seed 20 the separated milk; and the
best way 70 add this oil Is in the form
of flaxseed Jelly, produced by boiling
clean, sound flaxseed in about i've or
SIX times its bulk of water. 1t viii
form a thin jelly. In this form il viii
be added 70 the skim milk. The next
point is-how much haxseed jelly
should be addedf Ordinary skim milk
still retains Z Of per cent. Of fat.
We viii add 2 per cent. of hAxseed oil f,
or we viii add 81 pounds Of haxseed
to 100 pounds of skim-milk- This viii
restore per cent. of fat in, probably,
the best form it can be restored. Our
skim-milk now has, estimated as COM
mon skim-milk. nearly 5 per cent. Of
fat, and can almost be considered nor
NAL milk. We do not say that the
separated milk has as much fat left,
but its quality in other respects Is more
than equivalent to make up that differ
ence. Besides this, add for the young
calf up TO so days old pounds of I'm
ished middlings to the 100 pounds Of
milk. When the 81 pounds of fax
seed is boiled, use six times its bulk Of
water, and, when the Jelly is formed,
then stir in the pounds Of middlings
and cook for few minutes. This will
all be added to the skim milk together.
This may not be "a perfect calf
food" but, If it be given BY a skillful
feeder, it will test expert judgment
TO point out the difference between
calves fed in this way and those fed on
new milk.
:" d. wishes to fatten these calves for
the butcher, il possible" 1t is quite
possible to fully meet the views of the
butcher, but not as veal calves. The
color Of the flesh will not be as white
as when the calf sucks the dam. These
only are considered first class veal.
The butcher is accustomed TO the cruel
practice of bleeding the calf before
slaughtering. to heighten this white
color Of the veal. We have sold calves
fed in this way with success that at 10
weeks old the butcher was able, with
some extra bleeding, to pass them as
good veal. Yet where any other feed is
given but milk land that must be drawn
by the calf the color Of the veal is given
a redder cast.
But these calves can be fed profitably
till five or six months old, and sold for
choice young beef. At sixty days old
little linseed meal should be given.
and this increased to one-half pound
at 20 TO so days old. The middlings
may be increased after so days. But
il the effort is to sell the calves as veal,
then it is best to feed only the skim
milk with the flaxseed and the mid
dlings. A larger proportion Of mid
dlings may be given. The cream
taken from 100 pounds of milk has
given a product worth from $l.25 TO
81 so. and the oil has been restored for
about IL cents. This seems to be good
aconOmV